Sicilian-style penne caponata
Sicilian-style penne caponata

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sicilian-style penne caponata. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Sicilian-style penne caponata, tasty & healthy! A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.

Sicilian-style penne caponata is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Sicilian-style penne caponata is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sicilian-style penne caponata:
  1. Make ready 1 Aubergine
  2. Take 1 Red onion
  3. Take 1 Red pepper
  4. Prepare 225 g Sausage meat
  5. Get 15 g Apple cider vinegar
  6. Take 200 g Penne pasta
  7. Prepare 30 g Black olives
  8. Prepare 40 g Hard Italian cheese (grated)
  9. Prepare 1 Chicken oxo cube
  10. Prepare 100 ml water
  11. Prepare Pinch sugar

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

Instructions to make Sicilian-style penne caponata:
  1. Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
  2. Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
  3. Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
  4. Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
  5. Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
  6. Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top

Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day. If leaving your caponata for the following day, place in the refrigerator. Remove from the fridge one hour before serving to best enjoy the dish's flavours. Garnish with a couple of basil leaves.

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